This delicious Slow Cooker Beef Stroganoff recipe is also a great freezer meal! I prepared this meal in an afternoon when doing twenty crockpot freezer meals for my family's dinners.
Prep Time10mins
Cook Time6hrs
Total Time6hrs10mins
Course: Crockpot
Servings: 6people
Author: Stephanie Ertel
Cost: $10
Ingredients
2lbsstew meat
1lbsliced mushrooms
1wholesmall onion, diced
1/2cupred cooking wine
2beef bouillon cubes
1/2cupwater
1/2cupsour creamor more depending on your taste
Instructions
Label gallon size freezer bag with name of recipe, date and instructions.
Place all ingredients except water, cooking wine and sour cream in bag and seal.
Place in freezer.
To Cook: Thaw overnight in fridge.
Remove any liquid from the bag and dump contents in slow cooker and add water and cooking wine and stir well.
Place lid on.
Cook on low 5-6 hours. Or you can cook on high for 2-3 hours.
Remove some of the liquid after cooking if necessary.
Stir in 1/2 cup sour cream before serving (do not put in at beginning of cook time because it will curdle).
Serve over rice or pasta noodles and enjoy!
Notes
Be sure to see how much liquid is in the crockpot before you add the sour cream. If there is too much, remove some so your sauce isn’t to "liquidy". You can add salt and pepper to taste.You can use a full cup of soup cream at the end for extra creaminess and tang.